Improving ready‐to‐eat apple cubes' safety using chitosan‐based active coatings-Reference-Cited by-同舟云学术

Improving ready‐to‐eat apple cubes' safety using chitosan‐based active coatings

Published:2022-01-13 Issue:2 Volume:42 Page:
ISSN:0149-6085
Container-title:Journal of Food Safety
language:en
Short-container-title:Journal of Food Safety

Author:

Bambace Maria Florencia¹²,Moreira Maria del Rosario¹²

Affiliation:

1. Grupo de Investigación en Ingeniería en Alimentos (GIIA), Facultad de Ingeniería Universidad Nacional de Mar del Plata (UNMdP) Mar del Plata Argentina

2. Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) Buenos Aires Argentina

Funder

Agencia Nacional de Promoción Científica y Tecnológica

Consejo Nacional de Investigaciones Científicas y Técnicas

Universidad Nacional de Mar del Plata

Publisher

Wiley

Subject

Microbiology,Food Science,Parasitology

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfs.12962

Reference23 articles.

1. Evaluation of alternative sanitizers to chlorine disinfection for reducing foodborne pathogens in fresh-cut apple

2. Factors affecting growth of foodborne pathogens on minimally processed apples

3. Prolongation of the Shelf-Life of Strawberry Fruits by the Reduction of the Gray Mold; Botrytis cinerea using Gamma Irradiation and/or Chitosan

4. Prebiotic-alginate edible coating on fresh-cut apple as a new carrier for probiotic lactobacilli and bifidobacteria

5. Response surface methodology for optimisation of edible chitosan coating formulations incorporating essential oil against several foodborne pathogenic bacteria

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